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Thai Pineapple Curry

Dec-21-2018
Ruchi sharma
10 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Thai Pineapple Curry RECIPE

This thai pineapple curry is a sweet and spicy curry.You may adjust the flavors to taste. Prefer a spicier curry? Add more of the dried red chili, thai red curry paste and sriracha. Like a sweeter curry? Add more pineapple and coconut sugar.

Recipe Tags

  • Easy
  • Basic recipe
  • Main Dish
  • Breakfast and Brunch
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Olive oil 1Tbsp+1Tsp
  2. Dried red chili 1 No
  3. Onion chopped 1 small size
  4. Ginger garlic grated 2Tsp
  5. Coconut milk 1 cup
  6. Thai red curry paste 2Tbsp
  7. Water 1/4 Cup
  8. Soy sauce 1Tsp
  9. Rice vinegar 1 1/2Tsp
  10. Sriracha sauce 1Tsp
  11. Palm sugar 1Tsp
  12. Turmeric 1/4Tsp
  13. Salt to taste
  14. Paneer cubed 100 gms
  15. Pineapple cut into small pieces 1/4 Cup
  16. Fresh lemon juice 2Tsp
  17. Chopped coriander leaves 2Tsp

Instructions

  1. TAKE 1 CUP COCONUT MILK, ADD 1/4 CUP WATER, 2 TBSP THAI RED CURRY PASTE
  2. WHISK WELL & SET ASIDE
  3. HEAT 1 TBSP OIL, ADD 1 DRY RED CHILLI, 1 SMALL CHOPPED ONION, SAUTE UNTIL GOLDEN BROWN
  4. ADD 2 TSP GRATED GINGER-GARLIC, SAUTE FOR 1 MINUTE
  5. ADD THE COCONUT MILK MIXTURE, STIR IN
  6. ADD 1/2 TSP SOY SAUCE, 1.5 TSP RICE VINEGAR, 1 TSP SRIRACHA SAUCE
  7. ADD 1 TSP PALM SUGAR, 1/4 TSP TURMERIC POWDER, SALT TO TASTE, STIR WELL
  8. ADD 100 GMS CUBED COTTAGE CHEESE, COVER & COOK FOR 2-3 MINS
  9. ADD 1/4 CUP CUBED PINEAPPLE, SIMMER FOR 1-2 MINS
  10. ADD 2 TSP FRESH LEMON JUICE
  11. HEAT 1 TSP OIL, ADD 2 TBSP CASHEWS, SAUTE
  12. SAUTE UNTIL GOLDEN BROWN, TAKE OFF HEAT
  13. ADD THE CASHEWS INTO THE CURRY, MIX
  14. GARNISH WITH 2 TBSP CHOPPED CORIANDER LEAVES, SERVE HOT WITH RICE

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